Ingredients

• 1/2 cup - sweet butter
• 1/2 cup - granulated sugar
• 2 - eggs, beaten
• 1 tbsp - grated orange rind butter, melted
• 1/4 cup - slivered almonds
• 1 cup - milk
• 1 package - active dry yeast
• 1 tsp - salt
• 5 tbsp - orange juice
• 5.5 cups - sifted flour red-dyed, hard-boiled eggs
• 2 tbsp - granulated sugar

How to Make Greek Tsoureki (Easter Bread)

• In a small saucepan, combine the milk and butter over medium heat and scald. Stir until the butter melts, then pour into a mixing bowl.
• When lukewarm, sprinkle in the yeast, and with fingers or a heavy spoon gradually stir in the 1/2 cup sugar until it dissolves.
• Then add the salt, eggs, 3 tbsps of the orange juice, and the orange rind, stirring continuously, and gradually add half the flour until the mixture begins to bubble.
• Continue adding flour gradually by hand; the dough will be sticky, but should not be stiff.
• Flour your fingers lightly and knead for 15 minutes.
• Place the dough in a large buttered bowl, brush the dough with melted butter.
• Cover and place in a warm area to rise until doubled in bulk (approximately 2 to 3 hours).
• Punch the dough down and divide into 2 parts.
• Divide each half into 3 parts and roll each into a long rope about 10 inch x 2 inch.
• Braid the three ropes together; pinch to seal the ends.
• Repeat with the other half of the dough to make a second tsoureki.
• Place in large baking pans or on a cookie sheet, cover, and let rise until doubled in bulk (approx. 1.5 hours).
• Meanwhile, prepare the glaze by mixing the remaining orange juice, remaining sugar, and the almonds in a small bowl.
• Bake the tsourekia in a 375 degree oven for 20 minutes.
• Remove from the oven and with a pastry brush glaze the tops and sides of loaves.
• Return to the oven and bake for another 15 to 20 minutes until the colour is a rich and shiny chestnut.